No matter what kind of eating plan I’m on, I simply cannot live without Mexican food. Enchiladas are among my all-time favorite foods. The recipe below offers a brilliant low-carb take on enchiladas—using “tortillas” made from liquid egg whites. How smart is that?
Filled with a hearty mix of chicken, cheese, and avocados and topped with a creamy avocado-based green sauce, this makes a satisfying dinner. Because the tortillas are made of egg whites, it also seems especially appropriate for brunch. I’m happy to eat this any time of day.